Last night I ran to the grocery store to get the ingredients I needed to make today’s recipe and the cold weather was beyond anything I’ve ever felt before. Currently the east coast is experiencing a polar vortex and it is no joke; I wanted to make a recipe to warm myself up from the inside out. I used to think making soup from scratch would be difficult, but it’s actually really simple and so much better for you than buying pre-made soup in a can. Good ingredients and a little love makes every recipe better!
I pulled together all my ingredients and organized them for each step of the soup.
First I began my prep work by washing the leeks and thinly slicing the bulb ends. There can be sand or dirt in your leeks, so make sure to give them a good scrub!
Next I diced up a yellow onion.
I also sliced both ends of some scallions for finishing off the soup at the end and set them aside.
Over medium low heat I melted 1 tablespoon of butter and added the leeks, onions and celery to the pan along with some salt and pepper. I bought pre-diced celery at the store last night, but if you have stalks just dice them the same size as your onions. I cooked them until they were slightly tender and then added them to my large soup pot and set aside.
To the same pan I added another tablespoon of butter until it melted and let my chicken breasts cook over medium low heat until golden brown and slightly charred on both sides. I seasoned them liberally with salt and pepper as well. I love a good crisp on my chicken regardless of how it’s being used.
I removed the chicken from the pan and let it cool before slicing them into bite-sized pieces and setting them aside. While the chicken cooled, I added two tablespoons of butter to my large soup pot (with the vegetables), turned the stove up to medium heat and added the cream cheese until it melted. I then added the chicken stock and heavy cream and let it simmer 15-20 minutes until it began to thicken.
As usual I cooked my bacon in the microwave until crispy and then crumbled. To finish, I added the cooked chicken and bacon to the soup and let it cook another 5 minutes to bring all the flavors together. I seasoned once more with salt and pepper and then served it up with some scallions on top. This is super easy to make and so delicious! I love how chunky and filling the soup is while still being low carb and healthy. It’s easy enough to make during the week, too. You could mix up the veggies you add to the soup as well – add mushrooms or diced bell peppers to incorporate other textures.
- 16oz boneless skinless chicken breasts
- 32oz chicken stock
- 8oz heavy cream
- 4tblsp unsalted butter
- 6oz cream cheese
- 6 strips thick cut bacon
- 1c leeks, thinly sliced
- 1/2c yellow onion, diced
- 1/2c celery, diced
- 2tblsp scallions, thinly sliced
- Prep the vegetables by cleaning and thinly slicing the leeks, dicing the yellow onions and, if necessary, dicing the celery.
- Add 1 tablespoon of butter to a large pan and melt over medium heat.
- Saute the vegetables until tender. Add them to a large soup pot and set aside.
- Add 1 tablespoon of butter to the same pan and melt over medium low heat.
- Pan-sear the chicken until golden brown and slightly charred, about 5-7 minutes per side depending on thickness. Add salt and pepper as desired.
- When fully cooked, remove chicken from the pan and let cool.
- Cook bacon in the microwave until crispy.
- Add 2 tablespoons of butter to the soup pot and melt over medium heat.
- Add cream cheese and stir until melted.
- Pour in chicken stock and heavy cream, season with salt and pepper and bring to a simmer, stirring occasionally. Cook for 15-20 minutes until soup thickens.
- Crumble the bacon and chop the chicken to bite-sized pieces; add to the soup and cook an additional 5 minutes.
- Finish with sliced scallions, if desired.
Per serving: 487 calories, 6g total carbs, 5g net carbs, 39g fat, 24g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)